Steamed Marble Sponge

STEAMED MARBLE SPONGE 

Steamed Marble Sponge

Ingredients

100g/4oz butter or margarine

100g/4oz castor sugar

150g/6oz self-raising flour (with plain flour use 1½ level teaspoons baking powder)

Little milk or water

Flavoring

Food Coloring

Method

1.                  Cream the margarine and sugar.

2.                   Add the eggs and fold in the sieved flour.

3.                   Mix to a soft dropping consistency with a little milk or water.

4.                  Add food coloring of your choice to about ¼ cup of the mixture.

5.                   Spoon both the mixtures into a greased pudding basin to marble, cover with greaseproof paper and steam for about 1 ½ hours. 

6.                  Optional:  Serve with chocolate sauce.

Steamed Marble Sponge was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten the chapter on “Entertaining”, page 464 and 465 an edition of 1960.

https://drive.google.com/file/d/0B5WnHuJ90rZZb1hUM21PSkMxSEk/view?usp=sharing

Steamed Sponge

https://drive.google.com/file/d/0B5WnHuJ90rZZc3ljQXczdXlXWjQ/view?usp=sharing

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Shepherds Pie Dinner

SHEPHERDS PIE DINNER

Served With Mixed Vegetables

Shepherds Pie

Ingredients

1 lb Hamburger

1 tablespoon oil

1 chopped onion

½ to 1 cup water

2 oxo cubes

2 tablespoon flour

Pepper

Salt

Thyme

Ketchup (optional)

6 potatoes potatoes

¼ - ½ cup milk

Salt

Cheese Topping (Optional)

Method

1          In sauce pan add oil and heat; add onions and sauteé.

2.         Add hamburger and cook until brown.

3.         Add seasonings, ketchup, water and oxo cubes.

4.         Simmer for approximately 20 to 30 minutes.

5.         Sprinkle in flour and stir in.

6.         Allow to cool.

7.         Spoon into pyrex dish.

8.         Peel potatoes and cut into even sized pieces.  Boil in salted water until tender and cooked.

9.         Drain and mash.  Beat in milk, margarine, salt and pepper.

10.       Spoon on top of hamburger mixture.  Smooth with a knife and mark with a fork.

11.       Bake in oven of 425°.

10.       Bake for approximately 20 to 30 minutes or until golden brown.

Shepherds Pie prepared and done by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Steamed Sponge

STEAMED SPONGE

 

Steamed Sponge

Ingredients

100g/4oz butter or margarine

100g/4oz castor sugar

150g/6oz self-raising flour (with plain flour use 1½ level teaspoons baking powder)

Little milk or water

Flavoring

Method

1.                  Cream the margarine and sugar.

2.                   Add the eggs and fold in the sieved flour.

3.                   Mix to a soft dropping consistency with a little milk or water.

4.                   Spoon the mixture into a greased pudding basin, cover with greaseproof paper and steam for about 1 ½ hours. 

5.                  Optional:  Serve with chocolate sauce.

Steamed Sponge was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten the chapter on “Entertaining”, page 464 and 465 an edition of 1960.

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman